Description
This Grilled Potatoes recipe delivers perfectly tender potato wedges with a crispy, golden exterior infused with zesty lemon, garlic, and fresh herbs. By pre-boiling the potatoes and then grilling them, you achieve the best texture and flavor in just 30 minutes. Ideal as a flavorful side dish for any meal.
Ingredients
Scale
Potatoes
- 5-6 large Idaho or russet potatoes, cut into wedges
- Water, for boiling
- 1 teaspoon salt
Marinade and Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped (reserve for after grilling)
Instructions
- Pre-boil the Potatoes: Bring a large pot of water to a boil. Add 1 teaspoon of salt and stir to dissolve. Add the potato wedges and cook until just al dente, about 10 minutes; the potatoes should be fork-tender but not falling apart. Drain well and let them cool slightly so they are easier to handle.
- Prepare the Marinade: While the potatoes cool, in a large bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, lemon zest, lemon juice, olive oil, and chopped rosemary. Reserve the parsley for finishing later.
- Marinate the Potatoes: Add the drained potato wedges to the bowl with the marinade. Toss gently to ensure each wedge is well-coated with the herbs and oil mixture. Let sit for a few minutes while you heat the grill.
- Grill the Potatoes: Preheat your grill or grill pan to medium-high and lightly oil the grates or pan. Arrange the potato wedges in a single layer. Grill for about 5 minutes per side, flipping once, until golden brown and crisp on the outside.
- Toss and Serve: Add the chopped parsley to the remaining marinade in the bowl. When grilled potatoes are done, immediately toss them in the herb mixture to coat. Serve right away while crispy and warm.
Notes
- Pre-boiling the potatoes ensures they cook evenly and remain tender inside while achieving a crisp exterior when grilled.
- Use freshly ground black pepper for the best flavor.
- If you don’t have a grill, a grill pan on the stovetop works just as well.
- Be sure to oil the grill grates or pan to prevent sticking.
- Serve immediately to enjoy the potatoes at their crispiest.
